Roasted Root Veggies With Garlic Chives

There’s a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt Sherry as the nobody, especially a holiday meal as the family dinner. Because fifteen years ago, Aunt Sherry served a dish of extremely undercooked and arguably under-seasoned root vegetables at Thanksgiving dinner. And not one of us has managed to forget. Poor Aunt Sherry!

So after fifteen years of homemade roasted root veggie dislike, I decided to give them another shot. I halved this recipe {for the most part}, increasing the quantity of garlic and shallots and subbing rosemary for chives. And I used a combo carrots, turnips, and parsnips to make up my two pounds of root vegetables. And it was a totally different {better!} experience than I remember having all those years ago.

Roasted Root Veggies with Garlic Chives

By Kristin
Published: December 2, 2015

Yield:4 Servings

There's a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt …

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Hello and Welcome!

I'm Kristin - a Florida girl turned Austinite, adventuring my way through life. Whether I'm in the kitchen, around town, or 1000 miles away, I'm sure to put myself in the midst of merriment.... and then write about it! Read More…